It is officially December, which mean’s it is time to start some holiday baking. For me this usually means a jeans size worth batch of peppermint bark, peanut butter blossoms, and butterscotch haystacks. But this year, I am going to try to watch the sweets I make and eat…which is going to be extremely difficult. And I can’t promise I won’t slip up a couple times…but I do promise that this year I will be featuring some ass friendly holiday baking. So to start I found these Gingerbread Muffins. Where they as good as last years Hot Chocolate On A Stick or the Caramel Macchiato Thumbprints? Well, Brody sure thought so.

Brody will beg occasionally but if I haven’t given in within a few minutes…he gives up. But when I was making these…he couldn’t control himself. His eyes never left these muffins! Seriously! From when I was popping them out of the muffin tray till I was photographing them, Brody was there. I mean how could I tell that face no?

I caved and he had 1 or 3. And he spent the rest of the afternoon in this position.

Gingerbread Muffins

Yield:32 mini muffins

Recipe note: I also think these would be fabulous done as cupcakes with a swirl of frosting on top! But to keep calories low, I kept it as a muffin.

Add the dry ingredients to the wet ingredients and stir until just blended.

Using a piping bag or ziplock baggie, fill pre-greased mini muffin tins about 3/4 full. Bake for 8 to 10 minutes or until a toothpick comes out clean. Be careful not to overcook the muffins, as they can dry out easily.